What started out as “slop” quickly morphed into one of our family’s most favorite meals yet! These Gluten Free Enchilada Rice Bowls just won Tuesday as if they were tacos.
Just another typical Tuesday, where I scramble between running errands for some random kid thing that is impossible to find, getting actual work done, and then remembering at the 11th hour that I need to make dinner. It’s a fun game I like to play with myself, to see how close I can border insanity, while still getting ish done.
I had zero plan for dinner but lucky for me had some basics in the fridge and pantry like ground beef, rice, salsa, and cream cheese. But wait, there’s more! Siete Foods just sent out their new enchilada sauces this week and I’ll be damned if those didn’t call my poor-planning butt loud and clear. Like “Hey, we see you over there not having it together so why don’t you mix this enchilada sauce into something and call it dinner.” And you know what Siete Foods? That’s exactly what I did!
Here’s the funny part, and total food bloggery part… I finished dinner just in time for Stella to be carted off to ballet and Noah to be courted off to lacrosse. They ate it, they loved it, they both exclaimed such when I asked them how it was. But if you watched my Instagram stories on this day, you may have seen how much this meal resembled slop. Or worse. So after dropoffs, I ran to the grocery to grab some delicious (and green) garnishes. Gosh durnit, I was gonna blog this recipe and I was going to sneak some photographs in stat.
Keep in mind that it is the dead of winter, the sun sets early, and I was in a literal mad dash to make this happen. But I did it! Beautiful, delicious dinner, with green things to make it look less like something you’d feed a pet. I feel accomplished in all the ways tonight and I’m so glad to be able to share with you.Print
Gluten Free Enchilada Rice Bowls
- 1 onion, diced
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 jar Siete Foods red enchilada sauce
- 1/4 cup salsa (I used Trader Joes)
- 1/2 cup cream cheese
- 1 cup uncooked basmati rice
- Avocado and cilantro to garnish
- Heat the cooking oil over medium heat and add your onion to your skillet
- After the onion is translucent and starting to soften, add in your ground beef and break it up until it is mostly cooked through
- Add in the seasonings, salsa, rice, enchilada sauce, and cream cheese to the skillet, stirring to combine
- Bring to a low simmer and allow to cook for an additional 10-12 minutes or until the rice is cooked through
- Once rice is cooked through, serve warm with avocado, cilantro, and shredded cheese if desired
I’ve been sick as a dog for days, but you got me to LOL at this post. And when the war inside me finally ends, I’m going to make this. It sounds delicious- and by then I will be done looking at steamed rice and chicken soup for awhile! ?
Oh no!!! Feel better soooooooon!
I would love to try this recipe but by chance do you have any ideas on what i could use instead of Cream Cheese? Dairy doesn’t really agree with me very well.
You can use a dairy free cream cheese option like Kite Hill!
Samantha Thorson says
This was SO delicious!!! I made my own enchilada sauce (20 oz worth) and had to use a bunch of extra chicken broth to get the rice all the way cooked. I am assuming it was because I made my own sauce. But, do you rinse your rice beforehand? I didn’t and I’m wondering if that might make a difference too.
Either way SO good! And I used the Miyoko’s dairy free cream cheese and it worked super well!!! Thanks for an awesome recipe!!!
My rice never cooked. Tried adding water and cooking for 4 times as long. Any ideas? The flavor was great if the rice was cooked. I’m going to try using cooked rice next time.
Hmm, I’m not sure. What kind of rice did you use? I used basmati.